Apple Sauce Banana Bread is a moist, delicious quick bread (tastes like dessert).
Easy to make with a few ingredients you may already have available.
Although delicious hot, much better after 24 hours in the fridge.
You’re invited to check out my homemade from scratch Banana Bread.
EDITOR’S NOTE (December 19, 2022): Published recipe for the first time on July 20, 2019. Today, I updated the flour measuring tips in the instructions.
This recipe calls for 1/4 cup of unsweetened applesauce and 1/4 cup of unsalted butter, softened.
If desired, replace applesauce with 1/4 cup of unsalted butter.
CORRECTLY MEASURE FLOUR
This recipe calls for 2 cups of all-purpose flour. To get an accurate measurement, sift, spoon and level in measuring cup.
Avoid dipping measuring cup into flour container and scooping it out. The packed flour will be too much. It will make the bread thick, dry and poor tasting.
Always sift, spoon and level flour before using.
Correctly measure the flour like this…
Place one large and one medium bowl on counter.
Place sifter in large bowl. Pour 3 cups all-purpose flour into the sifter.
Sift flour into the large bowl.
Discard particles left in sifter.
Lightly spoon sifted flour into measuring cup until it’s piled high. Level top with smooth end of knife. Pour cup of flour into the medium bowl. Repeat for second cup.
Return excess flour to the container.
Wipe large bowl clean with a paper towel. Set aside to use later.
If baking soda has been in the pantry or refrigerator for a long time, test before using
First, stir contents.
Pour two tablespoons of white distilled vinegar in a small bowl or cup. Drop in 1/2 teaspoon of baking soda.
If there’s a robust fizz, it’s active. If the fizz is light or there’s no reaction, discard the baking soda.
Preheat oven to 350. Oven temps do vary. If Applesauce Banana Bread starts browning 10 or 12 minutes after placing in the oven, reduce temp to 325 and continue baking until done.
To obtain calories and nutritional information, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Applesauce Banana Bread
- 2-1/2 cups all-purpose flour Sifted, spooned, leveled. See notes above.
- 1 teaspoon baking soda Make sure it's active. See notes above.
- 1 teaspoon salt
- 1-1/4 cups sugar
- 1/4 cup unsalted butter, softened Not melted.
- 1/4 cup unsweetened applesauce Or use 1/4 cup unsalted butter, softened.
- 1-1/2 cups overripe bananas, mashed Same as 3 to 4 medium bananas.
- 2 large eggs
- 1/2 cup whole cultured buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
- vegetable oil cooking spray To grease loaf pan.
- Preheat oven to 350 degrees.
- Move oven rack to low position so tops of pans will be in center of oven.
- Prepare all-purpose flour. Place one large and one medium bowl on counter. Place sifter in large bowl. Pour 3 cups all-purpose flour into the sifter (this is more than recipe calls for). Sift flour into the large bowl. Discard particles left in the sifter.
- Lightly spoon sifted flour into measuring cup until it's piled high. Level top with smooth end of knife. Pour into medium bowl. Repeat until you have a total of 2-2-1/2 cups of flour (sifted, spooned and leveled).
- Return excess flour to the container. Wipe large bowl clean with a paper towel and set aside to use later.
- Add baking soda and salt in the bowl with the all-purpose flour. Whisk together until well combined. Set aside.
- In large bowl, cream together sugar and softened butter. Add applesauce and two eggs. Stir until well combined. Add bananas, buttermilk and vanilla extract. Beat until smooth (small lumps okay).
- Add prepared all-purpose flour mixture (with baking soda and salt). Stir just until moistened. Do not over mix. Gently stir in chopped walnuts (if using).
- Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches or 1 loaf pan, 9x5x3 inches. Pour batter into prepared pan(s).
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours OR until a long wooden skewer or butter knife inserted in center and gently touches the bottom... comes out clean. Toothpick is too short because it doesn't pierce through to the bottom.
- Cool in pan for 10 minutes. Gently loosen sides of loaves from pans. Remove and place top side up on wire rack. Cool completely (about 2 hours) before slicing.
- Wrap tightly and store at room temperature up to 4 days. Or refrigerate for up to 10 days.